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Gluten Free Vegan Pumpkin Cupcakes Recipe

by Carol Kicinski on October 5, 2012

It is officially fall! The way I know that here in Florida is that the temperatures have dropped from the low 90’s to the mid 80’s, hurricane season is upon us, and the markets are filled with Halloween decorations and fall produce.

I can’t think “October” without thinking “pumpkin.” So it only stands to reason I would start baking up some gluten free pumpkin treats. In the past I have made pumpkin scones, pumpkin pies, pumpkin quick breads, and pumpkin cookies but for today I decided to try out some pumpkin cupcakes.

I will be the first to admit I am never going to win any pastry decorating contests. I can’t do fancy piping, have no clue how to fashion things out of fondant, and truth be told, it is about all I can do to get the frosting to look smooth. But even with my cake decorating handicaps, I was able to make these look sort of like pumpkins with the help of food decorating gel and some gumdrop candies. The thing is, if I can do this, so can your kids!

Of course there really is no need to try and get all fancy with your decorating. You can simply smear some frosting on top of a cupcake and call it a day!

The flavor of theses cuties are reminiscent of pumpkin pie, but in a cupcake. How fun is that? They are vegan thanks to my secret weapon for moist gluten free cupcakes, Vegenaise, which means they are also great for those on an egg or dairy free diet as well.

These pumpkin cupcakes helped it feel a bit more like fall in these parts. In fact I think I am going to crank up the air conditioning and put on a sweater. Then I am going to have another cupcake!

Directions

Whisk together the pumpkin puree, Vegenaise, sugar, brown sugar, rice milk, maple syrup, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet and whisk until fully combined. Divide the batter evenly among the prepared muffin cups, filling about 2/3 full. Bake for 18 – 22 minutes or until the tops of the cupcakes feel firm and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Combine the frosting ingredients in a mixing bowl and beat, starting on low, to combine. Once the ingredients have combined, increase the speed to medium-high and beat for 1 minute or until very smooth. If desired add orange food coloring, a little at a time, until desired color is achieved.

Generously top the cooled cupcakes with frosting and smooth the top of the frosting into a roundish shape. Starting at the top of each cupcake, draw lines down to the cupcake liner in a spoke. Top each cupcake with a gumdrop half.

Need a quick meal?

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“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

I know what you mean about it not feeling like fall – it’s so warm in Texas. I’m not complaining. It just doesn’t feel like the holidays are about to begin. But it never does. Your cupcakes look adorable.

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